A few weeks ago, my husband bought me a kitchen torch! I was super excited, I love getting new toys for the kitchen. Of course he played with it first and then I got to just see how it worked! It even came with a set of 4 ramekins, they were different from the ones I’m used to seeing but they are still pretty cute. I know, dishes aren’t that exciting, unless of course you’re me.
What did I do with my torch? It sat there for about a week and a half, because I was busy, then I finally got around to making crème brûlée, I’ve only ever eaten it once so I had to find a recipe that I trusted. I actually looked at several, and I didn’t follow it exactly….I mean recipes are just guidelines really. Like the BBQ sauce I just sold 2 cases of, I have a recipe but changed it to make it my own and it was fantastic!
So above you see my set of ramekins with their yummy custard in a water bath about to be put in the oven. I had four others, but really you don’t need to see all of them. Ok I am going to post the original recipe at the bottom but first I’ll tell you what I did differently.
First I didn’t happen to have a vanilla bean on hand, but I did have vanilla extract so instead I added a splash of vanilla to both the cream at the beginning and to the egg yolks later.
Then because I was rushing along and not really reading, I added a whole cup of sugar to the yolks instead of half, it was sweet, and oh so fantastic. I also didn’t have the whole half cup of sugar to the tops of my cooked custard I just sprinkled enough to caramelize.
Here are my little crème’s sprinkled with sugar. I put them in the refrigerator overnight and set them out about 20-30 minutes prior to eating.
And there I go caramelizing they were really fantastic! Yum, I was also happy that most of the deserts I make do not stay at the house, but it’s a nice treat every now and then.
Now for the original recipe from Food Network:
Recipe courtesy Alton Brown, 2005
- Prep Time: 15 min
- Inactive Prep Time: 2 hr 15 min
- Cook Time: 1 hr 0 min
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.